We’ve made these buns as blackberry topped buns. But you can bake them plain and make them into Devonshire splits – those tasty devils filled with strawberry jam and fresh whipped cream. Or you can simply brush them with egg yolk and cover them in pearl sugar, or ice them afterwards and have them as finger buns.
This recipe is very versatile
You will need:
Pop everything into a sauce pan and on a medium heat bring to a gentle simmer for 12 minutes.
Leave to cool.
So, your dough has just had its first rise and you’re about to cut out the doughnut shapes. For this recipe, were not going to cut the middles out. Cut into rounds and place on a silicone lined tray – you don’t need to have individual squares for this one but do leave a good 4cm between each doughnut.
Leave to rise until doubled in size.
Pre heat your oven to 180 degrees Celsius.
Brush your doughnuts lightly with the egg yolk wash and place in the oven for 10 minutes. Remove from the oven and with the back of a spoon, gently make in indent in the middle of the doughnuts. Place a spoonful of your jam in the middle and place back in the oven for another 10 minutes or until golden brown.
If you are making plain buns, leave this part out and just leave the buns in the oven until they are golden brown. As soon as they are ready to come out, get your pastry brush and water ready, brush the edges of the buns lightly with the water (or the whole top if you are making plain buns). This helps them to not form a hard crust on the top.
Dust in icing sugar and consume!